Late last week, I happened to drop mention of the Ginger Squash we often have for Thanksgiving around my family table. I got several requests for the recipe and so I'm now going to do my best to create one for you, despite the fact that this is not a dish I've ever tried to write down and I don't think I've ever made it exactly the same way twice.

My cousin Jeremy is the one who first innovated this dish, using freshly ground ginger (although dried works) and a lots of cream. One year he wasn't able to come and so I did my best to create something akin to his regular offering. Depending on how many people are going to be at dinner, I buy either two slabs of Hubbard Squash or two Butternut Squashes (Acorn Squashes also work well). I steam them until they are fork tender on the stove top because the oven is occupied with the turkey.

When the are completely cooked, I scrape all the flesh off the skin and put it into a large bowl. I mash it together with butter (2-3 tablespoons), a little whole milk, fresh ginger grated on a microplane (between 1/2 a teaspoon and a teaspoon, depending on how pungent it is and how much squash you are working with), salt and pepper. When everything is combined, I pull out the trusty old immersion blender and give it a few whirs with that to ensure a smooth texture. I tend to think that the squash is plenty sweet just the way it is, but if you like it a bit sweeter, feel free to add a little brown sugar.

All the comments I've gotten on the Autumnal Casserole post have led me to believe that there are a lot of you out there looking for alternatives to the traditional Thanksgiving side dishes. So I thought I'd post another one of my favorites. This one originally came to me via 101 Cookbooks. Heidi found it in Artisanal Cooking by Terrance Brennan. It is a sweet potato puree that is flecked with vanilla and orange zest and it so good that you might think it belongs in a pie instead of along side your turkey.

I first made it two years ago to take along to my family's Thanksgiving buffet. I put the bowl down on the table and got hijacked into a conversation with my aunt. When I finally got back to the table half an hour later, the bowl was nearly empty. Last year I made it for Christmas dinner. While we were waiting for my dad to carve the turkey, my mom and I stood in the kitchen together and scraped the bowl of the food processor clean with our fingers, just so as not to let any of this puree go to waste.

Give up your sweet potato casseroles and try this puree. It will convert even the most devoted of the mini-marshmallow fans.

This might be interesting for those with foodies-in-training, as their options can be fairly limited when they're not really up to un-mushed foods yet. The Mercury News has a great guide with tips and tricks for cooking your own baby foods, all of which are useful in helping to select the most nutritious foods and prepare them safely. In general:

• Brightly colored produce, both fruits and vegetables usually pack more nutrients. They are more flavorful, so sugar should be unnecessary.
• Steaming is the quickest and easiest way to cook the vegetables quickly. Puree them in a food processor once they are tender; there is no need to cook them to death.
• Be vigilant about keeping surfaces clean while preparing the baby food, since babies are more sensitive to bacteria
• Refrigerate or freeze foods after cooking and cooling to room temperature without letting them sit out.
• Offer foods multiple times, but start with small batches in case it doesn't turn out to be a favorite.

One of the most interesting suggestions is to freeze the foods in ice cube trays for single-serving sizes after preparing them in large batches. Once frozen, you can defrost a cube or two as needed, and the cubes can be easily stored in a large plastic bag.

We have discussed the fact that juice is not the healthy drink that it appears to be because it can have as many calories and as much sugar as soda. For a snack that is more filling with fewer calories, it is a better idea to eat the whole fruit than to simply sip the juice.

E4B is a company that put the nutritional aspects of whole fruit into a drinkable form. They sell conveniently packaged fruit purees in five flavors: strawberry banana, mango, pear caramel, kiwi and blueberry raspberry. All of the purees are made with 100% natural fruits with no additives and one of the main reasons that E4B's products work is that their unique packaging, developed in Japan for use by NASA's astronauts, allows the contents to remain fresh without preservatives or refrigeration.

You can sip the purees as a snack or an on-the-go quick breakfast. They can also be used as a topping for ice creams and other desserts. You can buy them online or check their website for store locations.

[via Cool Hunting]

The concept of "drinkable fruit" is one that I do not quite understand. I understand fruit juice, but Tropicana's new Fruitwise Drinkable Fruit beverages are just confusing. Tropicana makes good-quality products, so I don't doubt that these drinks taste good, but the marketing concept is weird.

The drinkable fruit line is neither a juice nor a smoothie, but somewhere in between. The products claim to deliver two full servings of fruit in their 8-ounce, 170-calorie containers, but the fruit inside isn't necessarily the flavor printed on the packaging. Take the Strawberry Kiwi flavor, for example. It lists it ingredients as "filtered water, apple puree concentrate, strawberry puree concentrate, white grape juice concentrate, apple juice concentrate, raspberry puree concentrate, kiwi juice concentrate and natural flavors." The ingredients are all natural and to increase the thickness it is not surprising that everything was from "concentrate" - but there are more flavors in the bottle than promised, and the kiwi flavor seems as though it was thrown in as an afterthought.

A serving of fruit juice is ordinarily 6-ounces and you could drink 12-ounces of fruit juice for the same number of calories contained n one of these drinks - so why bother with them? Have plain juice if you are looking to get more fruit into your diet or make a smoothie on your own instead of reaching for one of these.

I just tried the Vanilla Sweet Potato Puree recipe from Heidi at 101 Cookbooks as a side to my holiday meal. After cooking the sweet potatoes until soft and tender, I placed them in a large bowl with cream, vanilla extract, a bit of orange zest and a bit of butter and whipped them with a hand mixer until they were smooth and fluffy.
You can see Heidi's batch in the photo above because her styling of this side is far more appealing than any of my attempts. Somehow, it seems that purees look much less glamorous than they taste. No matter, because this tasted fantastic. The vanilla flavor, though I used extract rather than infuse my cream with real vanilla beans, as Heidi did, came through very well. Its delicate flavor brought out the sweetness of the potatoes without having to add a lot of sugar. Whipping the whole mixture, combined with the cream, no doubt, makes it incredibly light and fluffy. This is a standout dish and is definitely worth a repeat. Or two.